To prepare the bhaja masala, take a frying pan, put it on medium flame and add 1tbsp cumin seed, 4-5 dry red chillies, 1bay leaf, 1tbsp coriander seed, 1 tbsp black pepper seed. Toss it with a spatula, for couple of minutes, until it roasts well, and you can start smelling the aroma of the spices. Be aware not to burn the spices, so always keep it on a low flame and keep tossing. Now put all the roasted spices on a mixer, and grind it well into a fine powder. Your Bhaja Masala is ready, you can store it for months on a tight lid jar, and use it in several Indian curries and chats.
Take a juice mixer, add the well beaten curd, empty the entire two cups of water into the mixer, add black salt, gondhoraj lemon juice, gondhoraj lemon zest, and the most important ingredient bhaja masala. Here you can also add some sugar, about 1tbsp, if you like your ghol to be salt and sweet. Grind the entire ingredients well for 20 to 30 second on your juicer mixer. Remove the lid to check the consistency of the ghol, it needs to be light and all the spices should mix well.
Strain the ghol, as you don’t want the lemon zest on your glasses, its flavor has already infused in the juice, during the grinding process. So strain it well and serve. Add some ice cubes and sprinkle a little more bhaja masala on top and serve your Gonghoraj Ghol, chilled, refreshing and comforting, enjoy!
Gondhoraj Ghol is best enjoyed in the morning, sultry summer afternoons and early evenings!